Salmonella
Introduction
Salmonella is known as a gram-negative, rod shaped bacillus. It is a facultative anaerobe in the family Enterobacteriaceae (Todar). There are more than 1,000 known types of Salmonella, with ranging levels of toxicity (Jones), accounting for 60% of all bacterial diseases (Curtello). Salmonellosis has affected over 1.4 million people per year in the United States, including more than 500 fatal cases (Jones). This organism has a wide host range with abilities to attack both animals and humans (Tartakow). Salmonella’s main habitat is in the intestinal tracts of warm blooded animals (Jones). It best grows at a temperature between 5 and 47 degrees Celsius (Pui). Non-host adapted Salmonella may reside in food or water contaminated with fecal matter. It can survive several weeks in water and years in soil if the conditions are favorable (Todar).
Disease
Salmonella strands are known to cause enteritis or systemic diseases. The enterica species are most often acquired orally (Coburn). The enterica species is known to be the cause of most Salmonella infections (Pui). The most common symptoms of enteritis include: raised temperature, diarrhea, and lethargy (Jones). Enteric fever is a bacterial invasion of the bloodstream with acute gastroenteritis from foodborne disease (Todar). Salmonella is the most common cause of foodborne enteric illness. Transmissions pathways in humans are due to oral-fecal routes and consumption of raw or undercooked foods. Common causes of salmonellosis can be from peanut butter, tomatoes, grain puffs, milk, ground beef, eggs, and poultry (Jones).
One of the most common types of Salmonella is Salmonella typhimurium. This strand can be very lethal causing gastroenteritis or typhoid fever. Th...
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Work cited
Coburn, Bryan. Salmonella, the host and disease: a brief review. 2007.
Curtello, Suzette. "The Effectiveness Of Antibiotics In The Prevention Of Salmonella Typhimurium In Growing Chickens." American Journal Of Experimental Agriculture 3.4: 849-856
Giannella, Ralph. Salmonella. Medical Microbiology. 4th edition. Chapter 21. http://www.ncbi.nlm.nih.gov/books/NBK8435/
Jones, Ricke. Perspectives on Food-Safety Issues of Animal-Derived Foods. Fayetteville: The University of Arkansas Press, 2010.
Pui, C.F. Salmonella: A foodborne pathogen.
Tartakow, Jackson. Foodborne and Waterborne Diseases. Westport: AVI Publishing Co., 1981. 6-11.
Thatcher, Fred. Microorganisms in foods. Toronto: University of Toronto Press, 1968. 5-6.
Todar, Kenneth. http://textbookofbacteriology.net/salmonella.html.
Stebbins, Lilic. Re-structuring the host cell. 2004.
Typhoid fever is a systemic infection caused by the gram-negative organism Salmonella typhi. It is transmitted through fecal-oral or urine-oral route by either direct or indirect contact of the carrier’s or infected individual’s feces or urine. Humans are the only source of this organism. Ingestion of
Reducing the risk of salmonellosis from these farms would include food safety practices such as: washing eggs and hands thoroughly, making sure that the farm is kept in good condition, feeding the chickens good food, and using fresh water
—- . ”Tyson Foods: Living Food Safety." Tyson. Tyson, 28 Feb 2014. Web. 7 Apr 2014.
Nestle, Marion. Safe Food: Bacteria, Biotechnology, and Bioterrorism. Berkeley, CA: University of California Press, 2003.
Many say that history repeats itself, and throughout history, the spread of food-borne diseases has been constantly threatening humans. Salmonella, a disease which attacks numerous people a year, has returned, infected, and put people under panic of what they are eating. According to Foodborne Diseases, it is stated that “Salmonella comprises a large and diverse group of Gram-negative rods. Salmonellae are ubiquitous and have been recovered from some insects and nearly all vertebrate species, especially humans, livestock, and companion animals” (Gray and Fedorka-Cray 55). Because of the flexibility and the ability to reproduce rapidly, this infamous disease still remains as one of the most common threats in our society as well as an unconquerable problem that humans face these days.
Murphy, Suzanne P., and Lindsay H. Allen. "Nutritional Importance of Animal Source Foods." The Journal of Nutrition 133.11 (2003): 39325-9355. Web.
Salmonella is one danger that has caused many effects to consumers. Walsh writes about one incident when an outbreak “from tainted peanuts that killed at least eight people and sickened 600,” (Walsh 167). This incident left many people asking the same question, how can we trust the food that we put into our bodies? Salmonella, a type of food poisoning caused by bacteria found on different food types has caused an epidemic because of its domino effect on food and our health. Once one factory is contaminated, that factory could be housing both crops and meat, which is then transferred to our supermarkets and on our dinner tables. ...
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Center for food Safety. “New peer reviewed study on gmo pig feed reveals adverse effects.” N.P., 11 June 2013
The Campylobacter species observed in 1886 from Theodor Escherich in the colonic mucus of infants who had died of “cholera infantum,” but they could not be cultured. (Miliotis & Bier 2003) Mc Fadyean and Stockman in 1909 first isolated Campylobacter fetus from aborted sheep fetuses. (Miliotis & Bier 2003) After that observed that the Campylobacter which called (Vibrio fetusovid), caused septic abortion in cattle. (Miliotis & Bier 2003) This pathogen bacterium starts to create problems dysentery in the cattle.( Miliotis & Bier 2003) In 1957 the King examined people which have bloody diarrhea the reason for the disease is the Campylobacter species. (Miliotis & Bier 2003)The species of Campylobacter are Campylobacter jejuni, Campylobacter coli, Campylobacter lari and Campylobacter fetus. (Miliotis & Bier 2003) The campyloCbacter is Gram-negative thin; (Siegrist 2014) Gram-negative bacteria are bacteria that do not retain the crystal violet dye in the Gram stain protocol. (Miliotis & Bier 2003) Gram-negative bacteria will thus appear red or pink following a Gram stain procedure due to the effects of the counter stain. (Miliotis & Bier 2003) The shape has the Campylobacter is curved and motile rod like S or spiral. (Siegrist 2014) Finally the Campylobacter has single polar flagella at one or both ends and they exhibit a rapid darting motion (Siegrist 2014), like picture1.
You can also get salmonella poisoning from meat. People think that the problems come from eating red meat and are opting for fish over steak, but new evidence proves that fish can cause health problems too, risks that can’t be cooked away. This is a growing problem called histamine poisoning (Peck). Children are learning at a younger age that they don’t like meat, maybe because they don’t like the taste, or maybe it’s because they have a fear of eating their favorite cartoon or movie hero. For example, the pig from the movie “babe”.
Weisburger, John. Hazards of Fast Food. Environmental Health Perspectives. 112.6 (2004) A336 1 Oct. 2007. < http://links.jstor.org/sici?sici=0091-6765%28200405%29112%3A6% 3CA336%3AHOFF%3E2.0.CO%3B2-7 >.
Food-borne transmission refers to any illness that results due to the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms (cdc.gov). Bacteria is the most often the pathogen that causes food-borne illness. This is usually due to improper handling of foods, improper preparation of food and improper food storage. According to the CDC, the top 5 contributing pathogens to food-borne illness are Norovirus, non-typhoidal Salmonella, Clostridium perfringens, Campylobacter spp. and Staphylococcus aureus.
Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles, and mammals. It can spread to the human species a variety of different ways; through foods or animal origins. Some examples of food involved in outbreaks are eggs, poultry and other meats, raw milk and chocolate. The illnesses it causes are typically fever, diarrhea, and abdominal cramps. In people with poor underlying health or weakened immune...